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Weeknight style 25 Minute Black Pepper Jalapeño Basil Chicken Stir Fry. The super fast chicken stir fry that everyone requests. Quick-cooking chicken tossed in a sweet, tangy, and spicy black pepper sauce with plenty of bell peppers, jalapeños, and basil. Serve this chicken over coconut lemongrass rice. Every bite is saucy, sweet, spicy, and perfectly seasoned with basil. It’s delicious and healthy.
The summer of my freshman year, I remember making chicken stir-fry all the time. This was the summer I really started to get into cooking. It was also the summer I got into the habit of cooking dinner for my family, I loved it. It was always such a release of creative energy for me at the end of the day.
Chicken stir-fry was one of the dinners I had the most fun experimenting with. You don’t need a specific recipe for stir-fry. For me, it’s always a mix of whatever vegetables I have on hand. And my sauce, it’s almost never the same.
Stir-fry is fun because you can do what you want with it. So today I’m sharing a quick stir-fry recipe that was just so good it needed to be written down…and hopefully made on repeat.
This really is fast, here are the details
First up, toss the chicken with a little cornstarch, turmeric, and ginger. Tossing the chicken with cornstarch helps the sauce to thicken nicely around the chicken.
Now make the sauce. It’s simply, honey, soy sauce, rice vinegar, fish sauce (if you’d like), and plenty of black pepper.
Then stir fry the peppers and jalapeños until they just begin to soften. Add the chicken and give everything a nice toss. Then pour the sauce over top and let it simmer down and thicken over the chicken and peppers
While the chicken cooks, I always make some coconut rice with a touch of lemongrass. Using coconut milk in the rice adds additional creaminess, and the lemongrass keeps it flavorful. SO GOOD.
Now, put it all together
Spoon the rice into bowls, then add the chicken and peppers. Finish each bowl off with fresh basil.
Then serve it up right off the stove.
This really is that simple and that quick-cooking. Honestly, this will take you no more than thirty minutes to make.
Looking for other quick stir fry recipes? Here are some favorites:
30 Minute Better Than Takeout Thai Drunken Noodles
20 Minute Stir Fried Honey Ginger Sesame Noodles
30 Minute Extra Saucy Thai Summer Noodle Stir Fry with Sesame Peanuts
Lastly, if you make these 25 Minute Black Pepper Jalapeño Basil Chicken Stir Fry, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
25 Minute Black Pepper Jalapeño Basil Chicken Stir Fry
Servings: 6
Calories Per Serving: 335 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs or breasts, thinly sliced
- 1 tablespoon cornstarch
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1-2 teaspoons black pepper
- 3 tablespoons sesame oil or extra virgin olive oil
- 1/3 cup low sodium soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon fish sauce (optional)
- 2 bell peppers, sliced
- 1-2 jalapeños, seeded, if desired, and sliced
- 1 medium shallot, sliced
- 1 cup fresh Thai or regular basil chopped
Instructions
- 1. In a medium bowl, toss together the chicken, cornstarch, turmeric, ginger, and black pepper. 2. In a glass jar, combine the honey, soy sauce, rice vinegar, fish sauce (if using) and 1/4 cup water.3. Heat the oil in a large skillet over medium-high heat. Add the bell peppers, jalapeños, and shallots, cook 2-3 minutes, until the peppers are charring. Stir in the chicken, tossing to combine with the peppers, cook 2 minutes. 4. Pour in the honey/soy sauce mix. Bring the sauce to a boil over medium-high heat and cook until the sauce coats the chicken, about 8-10 minutes. Remove from the heat and stir in the basil.5. Serve the chicken and sauce over bowls of coconut lemongrass rice (recipe in notes). Top with plenty of fresh basil.
Notes
Coconut Lemongrass Rice: Combine 1 (14 ounce) can coconut milk and 1/2 cup water in a medium pot. Bring to a low boil. Add 1 cup basmati rice, 1-2 tablespoons lemongrass paste, and a pinch of salt. Stir to combine, cover, then turn the heat down to the lowest setting possible. Allow the rice to cook 10 minutes on low, then turn the heat off completely and let the rice sit, covered, for another 15-20 minutes (don’t take any peeks inside!). Remove the lid and fluff the rice with a fork.
This post was originally published on August 19, 2021
New fav of ours❤
Hey Zita,
Fantastic! I am delighted to hear that this recipe was enjoyed, thanks a lot for giving it a try! Have the best week:) xTieghan
So delicious! This will be on regular rotation because it’s also very easy to make. Jalapeños could be optional since the pepper and ginger give it a nice spicy flavor.
Hey Sandra,
Fantastic! I am delighted to hear that this recipe was enjoyed, thanks a lot for giving it a try! Have the best week:) xTieghan
This was delicious and very fast! A perfect combo for making dinner.
Hey Alexis,
Fantastic! I am delighted to hear that this recipe was enjoyed, thanks a lot for giving it a try! Have the best week:) xTieghan
Loved this, so good and so easy!
Hey Lindsay,
Fantastic! I am delighted to hear that this recipe was enjoyed, thanks a lot for giving it a try! Have the best week:) xTieghan
Made this tonight! It was DELICIOUS!!! I used Fresno peppers instead of jalapeños. Great flavor.
Hey Michelle,
Fantastic! I am delighted to hear that this recipe was enjoyed, thanks a lot for giving it a try! Have the best week:) xTieghan
Easy 5 star rating meal! I love all your recipes. I will be eating this one on a regular basis. Thank you for sharing.
Hey Melanie,
Fantastic! I am delighted to hear that this recipe was enjoyed, thanks a lot for giving it a try! Have the best week:) xTieghan
Made this tonight and as usual your recipes are totally on point and delicious!!! Really enjoyed it!!! Only change I would make is to use half the amount of turmeric but that’s just my personal preference. Thank you so much for creating such masterpieces!!
Hey Sharon,
Fantastic! I am delighted to hear that this recipe was enjoyed, thanks a lot for giving it a try! Have the best week:) xTieghan
So delish… followed almost to a T… I don’t really like measuring. Made the rice as well… just threw a couple pieces of frozen lemongrass in to the pot and removed before fluffing. So creamy and delicate!
Hey Emmily,
Fantastic! I am delighted to hear that this recipe was enjoyed, thanks a lot for giving it a try! Have the best week:) xTieghan
SOO GOOD! Will definitely be making this again.
Hey Emely,
Fantastic! I am delighted to hear that this recipe was enjoyed, thanks a lot for giving it a try! Have the best week:) xTieghan
What can I substitute for the fish sauce? I don’t have a problem with it, but as soon as my husband and daughter smell it when it hits the pan, they swear the food tastes fishy and they don’t like it. ? Thank you!
Hey Jennifer,
You could use soy sauce in place of the fish sauce. I hope you love this dish, please let me know if you have any other questions! xTieghan
It was fantastic! I ended up using oyster sauce in place of the fish sauce. Still got the umami flavor without the smell that disturbs my family. Haha. Thank you, your recipes are always a hit.
Hey Jennifer,
Wonderful! I am so glad that this recipe was enjoyed, thank you so much for giving the recipe a try!! xTieghan
This recipe is incredible!! Restaurant quality!!!…so says my husband.
I still can’t taste so I had to follow the recipe ingredients and amounts exactly as is, no little changes or adaptations (I usually can’t help myself).
He loved every bite and looks forward to leftovers for lunch this week; yep, I made a double batch.
The rice was plain jasmine with a little coconut oil and salt because I had no lemon grass – or coconut milk. (I ALMOST randomly bought some lemongrass at the river market today. Rats!) I can’t wait to do the rice next time, too.
Make this meal, you’ll be glad you did! And it really is as simple as it seems!
Hey SaraAnne,
Happy Sunday! I love to hear this recipe was enjoyed and I truly appreciate you giving it a try! xxTieghan
Made this tonight and it was phenomenal!!! It also doubled really easily! Love the rice cooked in the coconut milk along with the lemongrass, quality recipe and I can’t wait to try it with steak ? thanks Tieghan!
Hey Jessica,
Happy Sunday! I love to hear this recipe was enjoyed and I truly appreciate you giving it a try! xxTieghan
I made this tonight and it is SOOO delicious! One of my favorites from Tieghan. I made it with the coconut lemongrass rice and it surpassed all expectations. So filling and relatively healthy too!
Hey Lauren,
Happy Sunday! I love to hear this recipe was enjoyed and I truly appreciate you giving it a try! xxTieghan
Made this last night. It was DELICIOUS! There were absolutely no leftovers!
Hey Julie,
Happy Sunday! I love to hear this recipe was enjoyed and I truly appreciate you giving it a try! xxTieghan
I made this recipe last night and didn’t change a thing. It was absolutely delicious and my husband and I loved it. It was very quick to make and I will be adding to my regular meals.
Hey Shelley,
Happy Sunday! I love to hear this recipe was enjoyed and I truly appreciate you giving it a try! xxTieghan